Paneer Kuruma Recipe - Ingredients
Preparation Time : 10 mins | Cooking Time : 35 mins | Serves : 3
Recipe Category: Sidedish | Recipe Cuisine: North Indian
Recipe Category: Sidedish | Recipe Cuisine: North Indian
Paneer - 3/4 cup
Onion - 1 medium sized
Tomato - 1 medium sized
Turmeric powder - a generous pinch
Red Chilli powder - 1 tsp
Garam masala powder- 1/2 tsp
Fresh Cream- 1.5 tbsp
Coriander leaves - 1 tbsp
Salt - to taste
To temper:
Oil - 3 tspCinnamon - 1/4 inch piece
Cloves - 2
Bayleaf - 1 small
Maze(Japthri) - 1 small(optional)
Fresh grated coconut - 1/2 cup
Cashews - 8
Poppy seeds - 1/2 tsp
Fennel seeds - 1 tsp
Green Chillies - 2
Ginger - 1/4 inch piece
Garlic - 5
Method:
- Grind the ingredients listed under 'to grind' to a fine paste.Set aside. Toast the paneer in ghee/oil till golden brown and set aside.
- In a pan heat oil - add the ingredients listed under 'to temper' then add onions saute till golden brown then add tomato saute till mushy and raw smell leaves.
- Add the coconut paste, add 1 cup of water, add turmeric, red chilli powder and garam masala powder and allow it to boil for good 5-10 mins or until oil separates.
- Add cream and cook for 2mins Add toasted paneer, give a quick stir, sprinkle coriander leaves and switch off.
My Notes:
- Adding cream enhances the flavour and gives it a restaurant taste.
- You can even add paneer as such but I usually toast it.
- This goes well with rotis or even mild pulaos.
- You can also add any vegetables of your choice along with paneer.
